Turkish Lahmacun Flatbread Delight (Print)

Thin flatbread with spiced minced meat and fresh herbs, ideal as a light snack or appetizer.

# What you'll need:

→ Dough

01 - 2 1/2 cups all-purpose flour
02 - 3/4 cup warm water
03 - 1 teaspoon instant yeast
04 - 1 teaspoon sugar
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil

→ Meat Topping

07 - 10.5 ounces ground lamb or beef
08 - 1 medium onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 medium tomato, finely diced
11 - 1 small red bell pepper, finely diced
12 - 2 tablespoons tomato paste
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 teaspoon ground cumin
15 - 1 teaspoon paprika
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon chili flakes (optional)
18 - 1 teaspoon salt
19 - 2 tablespoons olive oil

→ To Serve

20 - Lemon wedges
21 - Fresh parsley or mint
22 - Sliced onions and sumac (optional)

# Directions:

01 - In a large bowl, combine flour, sugar, and salt. Dissolve yeast in warm water, then add to dry ingredients along with olive oil. Mix until a soft dough forms and knead for 5 to 7 minutes until smooth. Cover and let it rise for 30 minutes or until doubled in size.
02 - In a mixing bowl, combine ground meat, chopped onion, minced garlic, diced tomato, diced red bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil. Mix thoroughly until well blended.
03 - Preheat the oven to 480°F (250°C) or the highest setting. Place a pizza stone or baking tray inside to heat.
04 - Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin oval or round about 8 inches in diameter.
05 - Evenly spread a thin layer of the meat mixture over each dough round.
06 - Transfer the prepared rounds onto the hot baking tray or pizza stone. Bake for 6 to 8 minutes until edges are crisp and the topping is cooked through.
07 - Remove from oven and serve immediately garnished with fresh parsley and a squeeze of lemon. Optionally, top with sliced onions and sumac.

# Expert Advice:

01 -
  • They come together in under an hour from start to table, which somehow feels impossibly fast for something this impressive.
  • The crispy edges contrast with the tender, juice-soaked meat topping in a way that keeps you reaching for another one.
  • You can make the dough ahead and freeze it, turning a spontaneous dinner craving into something actually doable on a weeknight.
02 -
  • If your oven isn't hot enough, you'll get a soft, bread-like result instead of the crispy, almost-charred texture that makes lahmacun special—this changed everything for me once I figured it out.
  • Don't overload the dough with meat topping or the bottom will never crisp properly; thin is the secret, and it still holds enough flavor to satisfy.
03 -
  • Make the dough the morning of and keep it in the fridge; it develops flavor overnight and is actually easier to work with when it's cold.
  • If you don't have a pizza stone, an upside-down baking tray works just as well, and preheating it is the single most important thing you can do for crispy edges.
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